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Bring the water to a boil, and then reduce the heat until it comes down to a slow simmer. Cook for 1.5 hours. Remove the chicken from the pot. Remove all of the meat from the chicken and set aside.
Dark meat (legs & thighs) has far more moisture than white meat (wings & breasts) so you will have to cook it about 3-4 minutes longer than white meat. Since temper-ature pla â¦ ys a role, I can't give an exact answer on how long-but at 400' it would take about 13 min for white meat and about 16 min for dark meat. rule of thumb for cooking chicken thighs on top of the stove is 18 mins. Many recipes for fried chicken, which call for chicken to be cooked on top of the stove use the 18-2 â¦ 0 min. timeframe.